• 109_recipe


    8 cups chicken stock

    1/4 lb lean pork, julienned

    2 tablespoons garlic and red chile paste

    2 tablespoons soy sauce

    3/4 teaspoon white pepper, ground

    1/2 cup egg substitute

    2 tablespoons cornstarch

    1/2 cup bamboo shoot, julienned

    1/2 cup water chestnut, sliced

    1/2 cup carrot, julienned

    1 cup shiitake mushroom, sliced and stems removed

    1 cup straw mushroom

    1 (12 ounce) package cake tofu, 1/4-inch dice

    1/4 cup white vinegar

    1 teaspoon sesame oil

    1/4 cup dried black fungus, soaked for 1 hour

    scallion, finely chopped, garnish


    Bring stock to a simmer.

    Add soy sauce, pork, mushrooms and chile paste. Simmer for 10 minute.

    Add pepper, vinegar, bamboo shoots, water chestnuts, fungus and tofu.

    Simmer 5 minute.

    Mix cornstarch with 2 tablespoons water and add.

    Bring back to simmer and pour the eggs in a very thin stream over the surface. Let stand for 10 sec. before stirring in the sesame oil.

    Serve with a garnish of chopped scallions